"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Directions:

Directions:

Heat a large nonstick skillet over medium high heat and coat with 1 tablespoon olive oil. Season both sides of tilapia with salt and pepper. Cook tilapia for 4 or 5 minutes on first side. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque and flakey. Transfer fillets to a warm, shallow serving dish. Reduce heat to medium. Add 1 tablespoon oil and garlic to the pan and sauté garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.

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